Baozhong 1970In the seventies, when this tea was produced, there was only oolong and Baozhong tea in Taiwan. The most famous Baozhong (a. k. a. Pouchong) originated in Pinglin, and it is still produced there today. The dry leaves smell like potent medicinal herbs or even Herbes de Mallorca. The infusion is best described as a liqueur. The first steep wakes the leaves from their slumber, and the second is when the real fun begins. The mellow greenness is

creamy marzipan and a slight nori toastiness that gives a bellied mouthfeel to the refreshing brew

this year we offer a fresh Yunsi that is already drinking beautifully

as if holding back its true strength

Revived in the Miaoli region after years of searching

Expect comforting aromas of caramelized sugar and freshly roasted coffee

and a touch of brown sugar

Formerly only available in our Private Collection subscription

while notes of crisp apple skins and buttery shortbread add dimension and keep the brew satisfying across many infusions

From the garden of house no

Lü Qiongying’s garden

but also serves as a good way to gain insight into what Sheng tastes like as it approaches full maturity

A supremely satisfying yan cha both for warm as well as cooler days